Mario Batali's Roasted Pumpkin With Fontina Fonduta 11.14.11

OK, today's recipe I actually made exactly as shown in the episode.  I was able to track down the specialty cheese suggested.  A bit pricey, but you only needed 4 ounces.

I did toast the pumpkin seeds.  On the show Mario suggested some heat spices... I used Cayenne!

You can view the recipe on The Chew website (Click HERE).

You can also view the video of Mario making the dish on the same site (Click HERE for the video).  It's not terribly difficult, but the video is broken down to 2 parts (Click HERE for the 2nd part).

The sauteed pumpkin cubes were exactly as Mario said they would be.  A crunchy bite on the outside, as well as a soft chewy center.

The spices were delicious.  My wife actually thought that I had made a sweet potato recipe.  The color was perfect and the cheese; the creamy goodness expected!

I simply loved it.

A brand new side dish, sure to delight!

Michael Symon's Mac and Cheese Casserole 11.11.11

I think next time I need to read the recipe just a little closer.  Instead of tossing the breadcrumbs with parsley at the end, I ran bread crumbs and parsley through a few pulses of a food processor.  Came out with that slightly unappetizing green colored topping.

Today's recipe Tasted fantastic!  Bacon and nutmeg and the addition of sweet creamy mascarpone cheese certainly makes the taste of this side dish stand out.  But adding the parsley colored bread crumbs took just a bit of the joy from the final product.

But that's just aesthetics, the taste left nothing to be desired, it was absolutely as good as hoped!

In addition to the slight error (again, my fault, the recipe clearly says to toss together, not sure what got into my head to pulse), I made a few slight changes in the recipe.

Michael used a rigatoni tube shaped pasta.  For Mac and Cheese, I like to use a Fusilli shaped spiral pasta.  i think the cheese that gets into the spiral is the perfect balance of cheese and pasta.

I also chose to use a high fiber whole wheat pasta.  After all, what's good for the American Colon is good for the USA!

And I served this as a side dish with a delicious spicy Cajun spiced Blackened Pork Chop!  Perfectly balancing the creamy sweetness of the cheese and the heat of the peppered chop.

Here's what I did...

1 pound Bacon
3 TBS Flour
1 Onion, diced
1 Butternut Squash, peeled and diced
2 cloves Garlic, smashed and minced
1 Quart 1/2 and 1/2
pinch Nutmeg
Bunch of chopped Parsley
1 pound Whole Wheat Fusilli
1 cup grated Gruyere Cheese
1 cup Mascarpone
2 cups bread crumbs

The dish is very very easy... Make the pasta as directed (al dente actually, cook 1 minute under the time recommended)
Preheat oven to 375
Cook bacon, drain and chop.
Add onion and squash to the bacon grease and saute until the onion is translucent.  Add the garlic and mix.
Slowly add the flour to the remaining grease and stir to make a roux.  Keep stirring until it softens and liquefies.
Slowly add the 1/2 & 1/2 while mixing and bring to a simmer.
Add in 1/2 of the Gruyere and nutmeg and stir until all of the cheese has melted.
Add the Mascarpone and continue to mix until melted and incorporated into the cheese
Add the pasta and mix

TOSS  the bread crumbs with the parsley and remaining gruyere and sprinkle over the mixture
Bake for 8 minutes

And ENJOY (highly recommend serving this with a spicy Cajun Blackened Pork Chop!

Michael Symon's Sweet Potato Gratin 11.10.11

Happy Thanksgiving indeed, as this is one of the suggested side dishes.  It is a tad indulgent as it calls for 2 cups of heavy cream.  If you check the recipe on The Chew website (click HERE), many folks left a few alternatives to the cream.  Half and half as well as some type of coconut liquid that does not taste coconut.

Me, I indulged.

It's not a terribly complicated recipe, but my does this make just about the best ever sweet potatoes.  the cream magically absorbs the taste of the Parmesan cheese, the creaminess is simply delicious when spiced with red chilis and scallions.  And everything is better with garlic!

And that's pretty much the recipe...

Thin slice a few potatoes.

Simmer the cream with minced red chilis, sliced scallions, smashed and finely minced garlic and LOTS of Parmesan cheese.

Preheat the oven to 375
Line a baking dish with a single layer of the cream goo
add another layer of potatoes and goo
add another layer of potatoes and goo

Baked covered with tin foil for about 35 minutes
uncover and continue to bake for about 15 minutes until you get that nice beautiful crust on teh top

Yeah, the cream adds a lot... But as far as taste, it really does add a lot.  As one of the commenters said, "Sure beats the canned yams, pineapple, marshmallow dish for the hoidays"

Carla Hall's Onion Rings 10.20.11

Ah... The illusive home cooked onion ring.  Many have tried... Most (including me) have failed.  But this was close.

Today was "Last meal day".  Theory was to let us know what the final dining option would be if you knew there would be no tomorrow.  Personally, not sure how big of an appetite I would have, but if you follow the premise, all is joy.

I do think a few of the hosts kind of wimped out.... really Daphne, Dumplings???  And Michael was even called out by the other hosts when he chose a meatless beet pasta (that looks beautiful).
 
Clinton made a luxurious dish, but sort of dumbed it down to be more accessible... If I were to have Lobster Thermidor for a last meal, not sure if I would follow this recipe (although it looked and sounded very easy and amazing).

I did believe that Mario Batali would indeed chose a simple omelet but made with a bit of those legendary $300 a pound truffles.

But Carla's choice may just come close to mine (maybe add some Pineapple/Jerk chicken wings).  A Great Burger and Onion Rings!  Yeah... I can believe this would be someone's choice!

Now, I'll be honest, I've tried home onion rings in the past.  I have a beer batter recipe that is very good.  But the problem with them is one that Carla pointed out on the show... They lose that great fried crispy texture very quickly.  So if you are not eating over the stove, mine aren't as good as I say they are.

And so, I was excited to give these a try.  And to be perfectly honest... these are about 90% there.  Very close.  I followed the recipe exactly as posted on The Chew Website (Click HERE).  Indeed, 10  minutes, 20 minutes... next morning even, these retained that crunch texture of freshly fried.  I even warmed some up in the microwave and they still were very crispy!  I was just a little surprised by the good but not great flavor.

There is a secret ingredient... again, Click HERE, for the recipe, and click HERE for the video, showing the reaction of the other hosts to the secret ingredient.  Aha Moment, I now understand why these have the great texture.

But, as I said... Remember that scene in Julie & Julia where Julie Powell was surprised that she was going to serve a bland Boeuf Bourguignon?  I mean there is so much in the stew, how can it be bland?  that's the reaction I had to the onion rings... Nothing wrong, just seemed a bit bland.

I think next time I add some of my Cajun Spice mix.  But I didn't.  So, I am filing this recipe as a work in progress.  Close, very close, but no cigar.

And BTW, a wonderful addition was her burger.  Straight off, she said she wanted to have her favorite hamburger with her last meal.  She made hers, and it is on the website (Click HERE).  But she also said to make your own...

I made some pickled red onions.
Some sweet bread and butter pickle slices
Sliced tomato
Arugula
Queso cheese
And I cooked my hamburger in a 50/50 mix of butter and Worcestershire sauce!

AND... I made my own hamburger buns!

Have you all ever heard of Moomie Buns???  Go ahead, Google that name... 2 MILLION 500 THOUSAND plus folks can't be wrong!

Easy, FLAWLESS and very tasty

You need a bread machine to get the full benefits.  You can kneed the dough yourself, monitor the rising stage, but with a bread machine, run through the "dough" setting on the machine which only mixes and kneeds and allows time for the first rise.  It does not do the baking.  BUT, that's the time consuming part.

OK, here's the recipe...

1 cup Water (warm, about 105 degrees
2 TBS Butter softened to room temperature
1 egg
3 cups All Purpose Flour
1/4 cup Whole Wheat flour
1/4 cup Sugar
1 tsp salt
3 tsp instant yeast (They also call it bread machine yeast)

• Place all the ingredients in the bread machine, select "dough" and allow to run the entire cycle
• Dump out onto lightly floured surface, divide into 8 equal pieces.  Shape each into a bun shape
• Place on silipat, preheat a pizza stone and the oven to 375 degrees.
• Do an egg wash on the buns and sprinkle a topping (I like garlic or Onion flakes... or course Sea Salt is great as well)
• Allow a second rise for 40 minutes (Cover and keep the rolls away from a draft.  Try to place in a warm spot)
• Bake in pre-heated 375 degree oven for 15 minutes, until golden brown.

Burgers should be messy, gooey and DELICIOUS!  Mine sure was!

Daphne Oz's Poached Eggs With Sweet Potato Pancakes 10.17.11

Oh My!

I am such a huge fan of Latkes.  Those wonderful potato pancakes.  Around our house, it is a traditional breakfast on Christmas morning.  The kids got to play with the toy that Santa brought while I whipped a few up.  No gifts from Mom and dad till after breakfast.  So I always associate warm family times with them.

These are a Daphne's healthy version and my my... dare I say better than my original?

I saw her make these and knew they would be on my must make list.  I adore sweet potatoes, combined with a snappy granny smith apple and a little bit of carrot, this just screamed healthy... But it also was just delicious.  Would make a fine alternative side dish for dinner.

But when you top them with the poached egg, it is simply a wonderful breakfast!

I do need to quibble with the servings, as I made this exactly as posted on The Chew website (Click HERE for the recipe).  the recipe says it serves 5.  I made this for a lunch for my wife and myself.  It served two and only two.  Maybe we were just hungry.  Maybe I used a small potato.  Or, maybe it was just that good.

I'm gonna say it's that good.

There is quite a bit of grating to do.

It was about a tie in the amount of time it would take to grate by hand vs. grating in a food processor.  But, if I were making enough for a larger family, I would recommend the processor.

Plus, I didn't grate my knuckles.

Aside from the processor, no changes to the recipe.

Again, click HERE for the recipe.

I did like the poached egg that Daphne used.  Personally, I like a VERY runny egg, my wife prefers a runny egg, but not as much as mine.  Poaching is a very easy way to cook to order.

But honestly... what a great dish!

Daphne Oz's Sweet Potato Oven Fries 10.14.11

Daphne Oz.... Daphne Oz on The Chew... HMMMMM

Aside from the child of a celebrity factor, I was unsure of Daphne on the show.  In fact, after three weeks, this is the first recipe or tip she has shown that I was excited about.  Many times on the show she seems out of her element.  Tossing out bizarre ingredients that I am sure are well known among the vegan community, but not to me.  I also have a basic mistrust of vegans.

BUT, she is growing on me.  She is a trooper, eating her first hot dog ever (???) on stage.  She is also starting to come into her own with more approachable suggestions.  For example, a few days ago, Michael Symon made a fried banana sandwich (click HERE).  the same day, she made chocolate banana chips that was a much more healthy alternative to Michael's recipe.  I did wonder, since Michael used Nutella, what would happen if Daphne's bananas were drizzled with Nutella instead of her chocolate as a "healthier" alternative in place of the "healthy" dish she showed.  Sure, Nutella is pretty high on calories, I just wondered if Nutella would work.

But I digress...

I was very excited to see this as an option on the show.  I simply adore sweet potatoes.  I have been looking and trying different recipes for baked fries... unsuccessfully.  It just seems like something easy, but my past attempts have not been great.  mushy and no snap.

I had the heat set too low.

It's not difficult, cut, coat (in extra virgin olive oil) and bake (425 for 18 minutes, flipping half way).  I did bake them on a pre-heated pizza stone.

And the verdict.... Almost perfect.  I think I committed the Cardinal Sin of baking and opened the door a bit too often.  I was worried that the EVOO would burn at that temp.

It didn't, it just lightly charred.  The skin indeed come out crisp, I just think a couple more minutes (or me not opening the door) would have made them just a tad more crispy.

I did get a great joke from the show... Do you know the difference between a charred dish and a burnt dish... About $20 a plate).

I made a very simple lemon garlic Aioli to go with the fries...

2 TBS Mayonnaise
1 TBS Dijon Mustard
2 Garlic cloves, minced fine
1 tsp Lemon juice

Whir in a mini chopper for a few minutes.

The fries and the Aioli paired TERRIFIC with the blackened catfish I served with the fries!

Carla Hall and Sam Champion's Mac & Cheese 10.4.11

Today is a difficult episode for me to comment on.  I live in the Kansas City area.  We have a tragedy going on right now.  You may have heard that there was a nationwide Amber Alert, centered in Kansas City.  The least of my concern was the ongoing TV coverage of the event.  As I write this, Lisa Irwin is still not home where she should be.  As I sat down to watch yesterday's episode, the first 20 minutes were centered on the ongoing investigation.  Also, another couple of news breaks interrupted or abbreviated the live show.

So, I don't think I saw an entire segment, and certainly not an entire recipe.  BUT... the good folks at ABC have set up a website that made it a bit easier (http://beta.abc.go.com/shows/the-chew).  Sadly, I did not find the episode I wanted to see until this morning, but I was able to find the recipe.

The recipe is incredibly easy.  It also makes just about the creamiest, the cheesiest Mac N Cheese I have ever eaten.  It is a stove top recipe, which makes it very easy.  I do miss the contrast of textures from a baked MnC, with a bit of a crunch.  BUT, the ease that this comes together, combined with the incredible taste makes this recipe a real keeper.

And of course... BACON, BACON, BACON, BACON, BACON!

As I am working on this post, I have been listening to the segment.  This is an interesting segment, Sam Champion is NOT a cook.  He freely admits that his schedule keeps him from cooking and that certainly showed in the segment.  While I have enjoyed the food related guests, I think this is a great move from the shows' producers.  Non-cooks are terrific to use as examples of how easy cooking actually is.  It is also a bit of a trick to gently teach cooking techniques without saying you are teaching.

Now, there is a small detail in the recipe.  It is listed as taking 30 minutes or less.  In fact, there is no way to caramelize onions that fast (unless you do a cheat and add brown sugar and butter to the pan, but that makes onions in a caramel sauce... almost the same, but not really).  The caramelized onions show up as an ingredient.  Sorry Carla, I just don't know where to shop where I can find caramelized onions.  they are easy to make, but it takes time.

But that's not that big of a concern.  Just know that the recipe will take about 45 minutes to make the onions.  Multi tasking can get this recipe into the 45 minute time frame and leave plenty of time to work on a main course...

Like this simple Balsamic Chicken Bruschetta open faced sandwich i served along side the Mac N' Cheese.

OH, one final change, Carla made this dish with standard elbow Macaroni.

I used a Rotini, corkscrew type pasta.  In fact, I used a whole wheat pasta.  I like the idea of whole wheat as adding a shade of a health benefit to this very fat filled recipe.  I also personally like the extra chewy texture of whole wheat pasta.  But that's just me.

You can find The Chew website version of the recipe by clicking HERE.  Easy, fast, especially VERY easy and fast if you eliminate the caramelized onions.

Now, I loved the recipe... BUT

I do wish the hosts would have discussed Brick Cheese vs the bags of pre-shredded cheeses.  In my opinion, brick cheese has a deeper taste.  The pre-shredded bags add surface area to the cheese.  More surface area, more oxygen hits the cheese.  more air hits, the faster the cheese losses it's taste.  ALSO, the bagged cheese adds just a touch of wax to keep the cheese from re-clumping.  It's subtle, but the wax does have a taste.  With all of those potential sous chefs, seems like Carla could have assigned and explained what most cooks and all chefs know.

Like I said before, though, it is one heck of a GREAT recipe!

Paula Deen's Stuffed Pork Chops with Grits 9.29.11

By far, the best day on the Chew.  The pace has slowed (Thank you).  The recipes are just a tad more intricate (except this one). And best of all, the guests are allowed time.  Time for a story, time to get a little personal and time to fully cook a recipe.

This was a terrific recipe.  What else could you expect from Miss Paula?  I love the character of Paula Dean. I love the story (single Mom, making it work any way she could), and such a success story!  It was such a treat to see her interview.

The recipe was painfully simple.  She did call for a bone in chop.  My store had boneless chops on sale, so I lost a bit of the flavor.  I also Decided to add the slit myself, risking a finger or a knife through the side. Just be careful, cut slowly (SHARP knife of course) and you can easily cut this yourself.

I also add a rub to the outside of the chop.

I chose a simple rub, actually a store bought BBQ rub.  But I did add some brown sugar to the rub (about 2 parts (OK, 2 TBS) rub to 1 part (1 TBS) brown sugar).  The brown sugar melts as it cooks, leaving a beautiful glaze on the chop as it cooks.

Grilling is simple.  About 4-5 minutes per side.  You can get the diamond look by having a HOT grill ready when you start.  Cook for 3 minutes, then turn 90 degrees and cook for another three minutes.

Also, with this recipe, it is VITAL that you use a meat thermometer to measure the internal temperature.  The sausage MUST be 140 degrees to 160 (I recommend 140, Paula recommends 160).  The chops could be done long before the sausage is.  Big risk if you cook by time and the look of the outside.  Cook by internal Temperature.

I flavored the grits with a spicy pepper spread.

Paula's recipe and her comments on the show made a delicious grit.  She advises adding Cream Cheese and of course extra butter.  the cream cheese really added a lot with the sweet, creaminess contrasting with the grittiness of the texture of the grits.  Delicious.

But, a heaping TBS of ChiliDawg's brand MANGOnero (Mango and Habanero blend) spread really kicked the grits up a notch.  paired great with the milder seasoning I used for the chop.  Grits, on their own, are not very flavorful (although Miss Paula's were).  I like to add a spice to them, or a fruit jam to add just a bit more.

So, with these hints, tips in mind, this is one of those recipes I pretty much followed the recipe to the letter.  The good folks at the chew have a printable version of the recipe on their website (click HERE).  It's just kind of a throwaway direction as an option, but I really recommend using the Cream Cheese in the grits.  Adds a LOT.

Best episode yet.  The pace is settling in, the cast is settling in... Big changes in just 4 days!

Mario Batali's Spaghettinni with Pesto, Green Beans and Potatoes 9.27.11

Day two of the new daytime experiment.  I read over a lot of the reviews, can not argue with any.  I do love the concept, but I think there are just too many cooks in the pot.  It's early in the show and I am sure adjustments will be made soon.  Rome wasn't built in a day and a high concept show like this will need time to shake out.

My one suggestion would be to highlight a cook each day.  Give them 20 minutes to actually COOK.  If all we are going to get is 5 minute recipes and so little time for commentary from the cook (again, 5 people commenting means the master of the dish does not get enough time to explain).

And, while I am making suggestions...  Did the person printing out the recipe for the official The Chew Website even watch the episode???  You can click HERE to see the "official Recipe".  If you compare the recipe to what was shown on the show (click HERE to see the video clip as it aired (you need to scroll down and pick this recipe from the different clip options))), you will notice a BIG change.  And a little change that was in the video of the show, but not printed in the recipe.

OK, this is a Mario Batali recipe (from his book Molto Mario).

First, the pesto.  Mario got it right!  unless you make your own, you are very likely to get a big oily wet pasta instead of the desired chunky moist spoon-able but not pour-able pesto.  He did mention a change I almost always do.  That is, walnuts in place of pine nuts.  I can get 5 times as much walnuts (by weight) as the same amount of pine nuts for the same cost.  For me, no brainer.  Pine nuts make home made pesto cost INeffective.  Also, be sure to use fresh Basil leaves and resist the temptation to by the much less flavorful dried herbs.  I have a big batch that grows outside during the summer and early fall, as well as three pots that grow in my kitchen.  Again, only way to make this cost effective.

OK, the big change... Mario showed us a one dish meal (excluding the pesto).  The printed version has a separate pan for the Potatoes, separate pan for the pasta, separate pan for the Beans.  I was attracted to the simplicity of the dish.  The pesto can be whipped up in a matter of minutes.  The same pot can start the potatoes, half way through the process, add the pasta, halfway through that (OK, 3/4 of the way), add the beans and you have a one dish meal.

And the change in the show that did not get printed in the recipe, add a bit of potato water to thin out the pesto.  You can see Mario doing this and he does mention it towards the end.  BUT, no mention in the printed recipe.

I did serve this as a side dish with a Chicken Rollatini, stuffed with Cheesy Zucchini.  It made a wonderful side dish.  I can certainly see using this as a main course for a weeknight meal.  It was absolutely delicious.  The creaminess of the Parmesan pesto, the extra nutty flavor of the walnuts coating each ingredient makes this a winner!

Like I said, excellent recipe, MUCH easier than the printed version as mine (and Mario's) is a one dish meal. Best of all, it makes a wonderful change to standard side dishes.

Will be making again!